1 large eggplant
olive oil, for coating
green beans, blanched
sea salt, to taste
4 vine tomatoes halved
pack of salad leaves
For the dressing
1 tbsp garlic infused oil
1 tsp dijon mustard
1 tbsp capers, drained
1 tbsp red wine vinegar
1 tsp sherry vinegar
50ml/2fl oz extra virgin olive oil
½ bunch flatleaf parsley, leaves roughly torn
Thinly slice the eggplant lengthwise and toss with olive oil and sea salt, then cook on a hot barbecue or chargrill until charred and tender.
Toss the remaining vegetables in olive oil and sea salt and cook on a hot chargrill or barbecue until charred and tender.
Place all the cooked vegetables and salad in a large bowl.
For the dressing, combine the garlic infused, mustard, capers and vinegars in a bowl, season with sea salt to taste and stir in the olive oil.
Add the parsley leaves and mix well to combine.
Pour the dressing over the vegetables and toss well to coat them.
Recipe adapted from: Good Food